This recipe is old-school. You can use any type of seasoning pork. If you have one, a ham bone is an excellent addition.

And if you have to stay away from the sodium and the pork, try making it with a smoked turkey leg.

Old-School Green Beans and New Potatoes

Makes 8 to 10 servings .

3 pounds fresh green beans

1/2 pound good bacon, cut in 1-inch pieces

2 cups chicken broth, plus more if needed

1/2 to 1 teaspoon salt, or to taste

12 small red potatoes, scrubbed

1 onion, cut in slivers

Lots of freshly ground black pepper

Remove both ends, and any strings, from the beans. Snap the beans in half. Wash and drain.

In a large cast iron Dutch oven, cook the bacon over medium heat, stirring often, until mostly done. Remove half the bacon and bacon grease; reserve the bacon but discard the grease. Add green beans to the pot and stir well. Add broth and salt. Cook over medium-low heat, covered, until the beans are half done, about half an hour.

While the beans are cooking, peel a center strip from each new potato with a potato peeler (it makes them look fancier). At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until potatoes are tender, about 25 to 30 minutes. Check the pot often to make sure a small amount of liquid remains.

When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are completely wilted, about 15 minutes. Add the rest of the bacon. Season generously with pepper.